![]() ![]() These are a slightly finicky cookie and small changes to the recipe will make a difference, so please note the substitutions below. They are a bit delicate until fully cooled (the coconut oil helps them to set). Let the cookies cool for about ten minutes before carefully removing from the sheet and cooling fully on a rack. This is what makes the nice thin cookies without loading up the sugar!īake for about ten minutes, or until the edges are quite golden. Spread them out to about 1cm (1/3 in.) thickness with the back of a spoon. Place a couple tablespoons for each cookie onto the baking sheet(s), spaced a full 6cm (2 in.) between each cookie. If it is, let it rest for a few minutes before forming the cookies. In another dish, whisk together the honey, coconut oil, milk, ginger, and vanilla.Īdd the honey mixture to the oat mixture and stir with a wooden spoon until well combined. If you’re using add-ins, mix them in as well. In a large bowl, mix the oats, flour, cinnamon, baking powder, and salt. The cookies are large and need some space, so unless you have the European style oven-wide baking sheets, use two. Start by preheating the oven and lining a couple baking sheets with parchment. Add-ins (optional): raisins, chocolate chips, almonds. ![]() Scroll to the bottom of the post or click “skip to recipe” above to see the recipe card with full ingredient measurements and instructions. There’s so little flour in the recipe that it might seem like it won’t work, but it will! I started with dense little honey pucks and worked my way down to this amount, and it’s just right. This version is just the right amount of chewy with a big honey flavour. One batch filled the cookie sheet with one giant cookie and I had to peel it off in one great chunk. They were either dense little rocks or spread way too much. I feel like I’ve tested a million healthy honey and oat cookies over the past couple of years, all with disastrous results. A little ginger spices things up and they turn out a little reminiscent of oat florentines, just not so thin. Of course they’re not vegan because of the honey, but they are dairy-free and egg-free. They also freeze really well.Honey oatmeal cookies are a lovely treat around the holidays (or anytime) and I often wrap them up as gifts for friends, and these ones are made with healthy whole-food ingredients like spelt flour and coconut oil. Once completely cooled, store in an airtight container, where they will keep for a week.turner to slide them o the baking paper and transfer to a wire rack.Leave to cool for a few minutes (the cookies will rm up as they cool), then use a thin spatula/slotted.Bake for 12 minutes, or until lightly browned and dry to the touch.Using damp hands, press the dough balls into cookie shapes (these cookies don’t spread much). Scoop rounded tablespoons of dough onto the prepared baking sheet.Tip the dry ingredients into the wet ingredient bowl and stir to combine. In a separate bowl, mix together the dry ingredients (oats, our, spices, bicarbonate of soda, baking powder and salt).in the orange extract, vanilla extract and orange zest.Add the milk, oil and sugar to a mixing bowl and whisk together with a fork until fully combined.Line a large baking sheet with non-stick baking paper. Preheat the oven to 180C (160C fan) / 350F.
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